I used Gina's original recipe for the body of the soup, but my own Turkey Meatball recipe for the mini meatballs themselves. This recipe made enough for 6-8 meals in our house.
Meatballs:
1 pound ground turkey ( I always use Shady Brook Farms and throw in a package so between 1-1.2 pounds usually, I have used both 99% lean and 93% lean and the 93% meatballs definitely come out more moist, but it depends on my mood and any sales going on!)
1/4 cup grated or shredded Parmesan cheese (I've done both but prefer grated)
1 egg
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1/2 cup bread crumbs
Remainder of soup:
1/2 tablespoon unsalted butter
2 stalks of celery, chopped
1 small onion, chopped
1 large carrot, peeled & chopped
2 cloves of garlic, minced
2 (32 oz) cartons reduced sodium chicken broth (as always, I used College Inn)
9 oz refrigerated spinach cheese tortellini (Buitoni)
fresh ground black pepper
3 cups loosely packed baby spinach
Directions:
1) Mix all meatball ingredients and shape into mini meatballs. I made about 25 meatballs in my batch.
2) In a large Dutch oven, melt the butter over medium-low heat. Once melted, add the celery, onion and carrot. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add garlic for the last 30-60 seconds.
3) Add the chicken broth, increase heat to medium-high and bring to a boil.
4) Once boiling, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 5-6 minutes.
5) Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
6) Once cooked, add the baby spinach. Stir to wilt spinach and combine.
7) Garnish with freshly grated parmesan cheese. Serve and ENJOY!!
1) Mix all meatball ingredients and shape into mini meatballs. I made about 25 meatballs in my batch.
2) In a large Dutch oven, melt the butter over medium-low heat. Once melted, add the celery, onion and carrot. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften. Add garlic for the last 30-60 seconds.
3) Add the chicken broth, increase heat to medium-high and bring to a boil.
4) Once boiling, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 5-6 minutes.
5) Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
6) Once cooked, add the baby spinach. Stir to wilt spinach and combine.
7) Garnish with freshly grated parmesan cheese. Serve and ENJOY!!
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